Thai Vegetable Stir-Fry

Ingredients:

• 1 (14 oz.) can light coconut milk
• 2 garlic cloves, minced
• 1/2 tsp. grated lemon zest
• 1/2 tsp. grated lime zest
• 2 cups sliced asparagus tips
• 1 cup halved mushrooms
• 1 small red bell pepper, sliced
• 1 small head bok choy, stems sliced and leaves left whole
• 1/4 cup unsalted peanuts
• 1/2 tsp. crushed red pepper flakes
• 1 tbsp. reduced-sodium soy sauce
• 1 tbsp. fresh lime juice
• 1 tbsp. fresh lemon juice
• 1 small bunch fresh basil, slivered

Makes 4 Servings

 

In food processor, combine the coconut milk, garlic, lemon and lime zest. Pulse to process into a paste. Remove to a large skillet. Place over medium-high heat and cook, stirring, for 1 minute. Add the asparagus, mushrooms, bell pepper, bok choy, peanuts and red pepper flakes and simmer for 10 minutes. Stir in the soy sauce, lime juice, lemon juice, and basil and simmer, stirring constantly, for 5 minutes.

 

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. You can make this vegetarian dish in about 30 minutes or less and it will be delicious. You can serve this dish as a side dish or as a vegetarian entrée and it will be deliciously satisfying. Don't be intimidated by Thai food. Thai food has all the flavors you love: hot, spicy, sweet, sour, bitter and aromatic. If you don't have bok choy on hand, spinach will work just as well. The great thing about this dish is that it has 4 different kinds of vegetables in it so you could get your daily servings of vegetables in this dish.